Cooking, Food & Drink (305)

Aquafaba

ISBN: 9781911621157

Authors: Sebastien Kardinal, Laura Veganpower    Publisher: Grub Street

Vegan cooking without eggs using the magic of chickpea water From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans...


Vegan cooking without eggs using the magic of chickpea water From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. Its unique mix of starches, proteins, fibre and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. It’s amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? This is a real culinary revolution. The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes. Aquafaba beaten with a whisk produces a mountain of snowy white, giving volume to your muffins, and binding in your pasta. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu. Sébastien and Laura have thought of everything. Having created your aquafaba there are even a collection of recipes at the end of the book which use those cooked chickpeas to make hummus, falafels and curries.


Bind: hardback


Pages: 72


Dimensions: 170 x 240 mm


Publication Date: 31-05-2018


$35.00
Basic Basics AGA Handbook

ISBN: 9781911621140

Author: Carol Bowen Ball    Publisher: Grub Street

Carol Bowen Ball has been the devoted owner of a kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hu...


Carol Bowen Ball has been the devoted owner of a kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refreshingly new recipes. As the title of the book suggests however, the author does not ignore the basics and this handy work of reference will serve not only those who have just purchased or inherited a kitchen range for the first time but also those who have owned one for years and are looking for fresh ideas. As an Aga is more than just a cooker this book contains all sorts of useful hints and tips for getting the most from your oven – everything from drying sports clothing to using your kettle for cleaning the hotplate lid. The recipes are all clearly marked with unique symbols to indicate instructions for 2-door, 4-door or Thermodial-control models and can be cooked in Agas, Rayburns and all similar types of ranges. No one who owns an Aga or other kitchen range should be without this essential guide.


Bind: paperback


Pages: 192


Dimensions: 153 x 234 mm


Publication Date: 31-05-2018


$24.99
Basic Basics Baking Handbook

ISBN: 9781911621133

Author: Marguerite Patten    Publisher: Grub Street

Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery car...


Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold ̶ all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain’s still much loved cookery writer.


Bind: paperback


Pages: 192


Dimensions: 153 x 234 mm


Publication Date: 31-05-2018


$24.99
All In One Guide to Cake Decorating

ISBN: 9781620082409

Author: Janice Murfitt    Publisher: Companion House

This comprehensive and accessible guide to cake decorating teaches all of the techniques and tricks that aspiring sugarcrafters need to create stunning and impr...


This comprehensive and accessible guide to cake decorating teaches all of the techniques and tricks that aspiring sugarcrafters need to create stunning and impressive cakes. Everyone will think these amazing cakes came from the best bakery in town! All In One Guide To Cake Decorating Decorating reveals dozens of expert cake decorating ideas that are simple to achieve yet look stunning. All the most popular methods of icing and decoration are covered, including buttercream, sugarpaste, chocolate, marzipan and flower paste. Detailed, easy-to-follow instructions explain the basics of preparing and using different types of icing, illustrated with step-by-step color photographs. There is a delicious array of fantastic cakes here to suit adults and children alike. Beginners will pick up the basics fast, and even experienced cake decorators will find inspirational new ideas.


Bind: paperback


Pages: 224


Dimensions: 178 x 229 mm


Publication Date: 30-11-2017


$45.00
Rose All Day

ISBN: 9781786854971

Publisher: Summersdale Publishers

Rosé is in the pink these days, and it’s no surprise – whether you’re at a picnic or a barbecue, enjoying a cosy night in or a big night out, with a glas...


Rosé is in the pink these days, and it’s no surprise – whether you’re at a picnic or a barbecue, enjoying a cosy night in or a big night out, with a glass of rosé in hand everything is just peachy. Bringing together the finest blend of recipes, clever quips, trivia and statements from aficionados the world over, this little book raises a glass to the rising star of the wine world: Rosé.


Bind: hardback


Pages: 160


Dimensions: 101 x 136 mm


Publication Date: 11-06-2018


$19.99
Vegan Recipes From Spain

ISBN: 9781911621164

Author: Gonzalo Baro    Publisher: Grub Street

Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, r...


Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.


Bind: hardback


Pages: 192


Dimensions: 170 x 240 mm


Publication Date: 01-06-2018


$49.99
The Taste of Portugal (PB)

ISBN: 9781911621188

Author: Edite Vieira    Publisher: Grub Street

In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from me...


In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges are both remnants of the voyaging past, green coriander is the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods very much in present vogue. Edite Vieira was born in Portugal. She moved to London where she worked for the BBC as a radio journalist and programme announcer. She was a cultural affairs correspondent for a number of magazines but is most highly regarded as the author of many books including a collection of poetry and for her food writing and recipe books. She is also the winner of a Gourmand World Cookbook Award.


Bind: paperback


Pages: 240


Dimensions: 189 x 246 mm


Publication Date: 01-06-2018


$49.99
Lulu's Provencal Table (PB)

ISBN: 9781911621195

Author: Richard Olney    Publisher: Grub Street

Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also publis...


Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour. Having been described as ‘a gastronomic love poem to France’s most exhilarating region’, this is an essential book for any serious food lover’s library.


Bind: paperback


Pages: 176


Dimensions: 189 x 246 mm


Publication Date: 01-06-2018


$49.99
Picasso's Kitchen

ISBN: 9788417048754

Author: Pablo Picasso    Publisher: La Fabrica

Picasso's Kitchen delves, for the first time, into the relationship between Picasso and cooking. Food and kitchenware are present in many of his still-lifes, su...


Picasso's Kitchen delves, for the first time, into the relationship between Picasso and cooking. Food and kitchenware are present in many of his still-lifes, such as the tomato plant in the Grands- Augustins studio, the eel stew that his wife Jacqueline used to cook, the main painting he made on Manet's Le dejeuner sur l'herbe... Cuisine is also a recurring topic in his poetry, and many of his sculptures are based on kitchen utensils, such as his famous cubist absinthe glass. This publication addresses food and cuisine in Picasso's work, but also the restaurants that marked his life - such as the famous Le Catalan, near his studio on Grands-Augustins Street, in which Picasso used to eat with his friends during German occupation - as well as the importance of restaurants as meeting points for the avant-garde, from Quatre Gats in Barcelona to Lapin Agile in Montmartre, Paris.


Bind: hardback


Pages: 448


Dimensions: 210 x 275 mm


Publication Date: 25-05-2018


$125.00
The Great Outdoors

ISBN: 9783899559484

Author: Markus Sammer    Publisher: Gestalten

When adventure calls, hunger is never far away: Hiking, climbing, or sleeping beneath the stars makes our stomachs rumble. A quick carbonara with avocado, some ...


When adventure calls, hunger is never far away: Hiking, climbing, or sleeping beneath the stars makes our stomachs rumble. A quick carbonara with avocado, some rustic hash browns, or a Virgin Mojito will satisfy the appetite and perk up the mood of any hungry camper van driver. The Great Outdoors explains how to cook on an open fire and presents the best outdoor cooking equipment and the most delicious recipes for every meal of the day. From on-the-go sandwiches to self-made pesto, preserved delicacies, or power food―this cook book with a twist is an essential for your next road trip or camping vacation. Take it along and you will be sure to make many new friends on the road and on the campsite.


Bind: hardback


Pages: 272


Dimensions: 200 x 270 mm


Publication Date: 31-05-2018


$110.00
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